BEEF AND TOMATOES

BEEF AND TOMATOES
We all love this!  Can be found in Pima Cookbook pg. 63.  Goes great with rice and pot stickers (love the ones from Cash & Carry (frozen section big bag))  It makes lots!  Would be a great meal to take to someone or if having missionaries over.

If just making for us for dinner I half the recipe.  We all get plenty plus there is about 3 lunches left over.  We also like to have cooked broccoli with it.  What I did was make the beef and tomatoes (big pan with lid) then gravy in the biggest pot I have.  I put the mixture in with the gravy then the tomatoes. Then with that same pan I made the pot stickers.

2# round steak
garlic salt
soy sauce
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5-6 celery stalks
2 large bell peppers
2 large onions
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2 pkgs brown gravy mix, prepared

Slice steak in long thin strips.  Cut celery and peppers in slanted pieces.  Brown meat; add garlic salt and soy sauce.  Cook until done.  Add onions, peppers, and celery.  Don't overcook.  Add prepared gravy. Add tomatoes cut in eighths.  Cover and simmer.  Serve over cooked rice.

MAMA'S CHICKEN ROLL

http://freshfamilyrecipes.com/mamas-chicken-roll/

MAMA'S CHICKEN ROLL
We all really liked these. I got 2 pkgs of crescent rolls and used them all.  Didn't double the soup mixture (and you wouldn't want to).  We had with broccoli and cottage cheese.  Would be really good with any kind of salad.  Jackson took leftovers for lunch, he said they were good.  Made chicken up before so it was super easy to assemble.

• 2 large chicken breast
• 1 can crescent rolls (I used 2)
• 1 10.5 oz. can cream of chicken soup
• 1/2 soup can of broth (use what the chicken cooked in)… (added a little better than boulin)
• 1/2 soup can milk
• 1 T. all purpose flour
• 6 oz. shredded sharp cheddar cheese (any cheese would be good)
• pinch of salt and pepper 

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth).

When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles.

Place a little cheese over the dough and at the larger end place a good heaping of the chicken.

Roll up and place in a 9×13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much).

Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. (I did the broiler for about 3 minutes)

Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

KENTUCKY BUTTER CAKE

KENTUCKY BUTTER CAKE

This cake goes very well with strawberries and whip topping!

CAKE

1 cup butter, cubed at room temperature

2 cups sugar

4 eggs

1 T vanilla

3 cups flour

1 tsp kosher salt

1 tsp baking powder

½ tsp baking soda

1 cup buttermilk

BUTTER GLAZE

1/3 cup butter

¾ cup sugar

2 T water

2 tsp vanilla

Preheat oven to 325.

Grease a 10” bundt pan with butter or shortening very liberally.  Dust pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment.  Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour batter into prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze.  Combine all ingredients into a small saucepan over medium-low heat.  Stir continuously until the butter is melted and the sugar is dissolved.  Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cook completely in the pan and then invert the cake onto a serving plate.

Tip: It is more moist and flavorful when it has rested overnight.